Confectioner's Icing

Ingredients

• whites of four eggs
• a pound powdered sugar

Method

1. 1

   Break the whites of four eggs into a large shallow platter in a cool room.

2. 2

   In summer, set on ice and whip until they foam but do not whiten.

3. 3

   Sift in a pound of powdered sugar quite slowly, beating all the time steadily from the bottom to bring up every drop of the egg.

4. 4

   Continue until the mixture is as white and fine as snow, and can be cut with a knife as clean and smooth as if it were cake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 317. The excerpt below is the record exactly as published.

whites of four eggs into a lar^e shallow platter in a cool room — in summer set on ice — and wmp until they foam but do not whiten. Sift in a pound (one and one- third pints) powdered sugar, quite slowly, oeating all the time steadily from the bottom so as to bring up every drop of the egg at each sweep of the egg whip, and so continue until the mixture is as white and fine as snow, and can be cut with a knife as clean and smooth as if it were cake, when it is readv for use. Applv in two coats. Sufficient for one large or two small loaves of cake, and those who prefer a Hard Idng will find nothing better. French Icing. — Take white of one egg with twice its bulk in water, about four tablespoons, and beat as stiff as possible ; then add XXX sugar tiU as thick as plain icing, or so it will spread nicely. It will take about one pint sugar, or three-quarters of a pound. This is especially nice for layer cakeeL and in building sprinkle over each layer any nut meats liked, llnglish walnuts, hickory nuts or blanched almonds, chopped, and for top layer place on in halves. One large egg or two small eggs wiU ice three layers. Use also for top of large cakes, but it is not nice for sides. This is very deli- cious, can be put on in as thick a layer as wished, and is like the French Candy (uncooked), except more water is used; when mak- ing it one can use part for icing and thicken the rest for the candy. Gelatine Icing. — Dissolve one teaspoon gelatine in three table- spoons warm water, add a cup pulverized sugar and beat until smooth. Flavor to taste. Or soak the gelatine in a tablespoon cold water half an hour ; dissolve in two tablepoons hot water ; add one cup powdered sugar and stir until smooth. Glaze Icing, — Stir beaten white of one egg with a little water and set over boiling water until the mixture boils ; then put in a few drops cold water, stir in a cup powdered sugar, boil to a foam and use. Or stir into one pound powdered sugar, one tablespoon cold water ; beat whites three eggs a little, not to a stiff froth, and add to the sugar and water; put in a deep bowl, place in a vessel of boiling water and heat. It will become thin and clear, afterward begin to thicken. When quite thick take from fire and stir while it cools till thick enough to spread with a knife. This will ice several ordinary sized cakes. lOEfl. 877 . Lemon Icing. — Beat whites of two eggs and two cups sugar to- gether, and add juice and part of the grated rind of two lemons fitrained. Or make Confectioner's Icing and add the strained juice ^^nd zest of one lemon, with eight tablespoons more powdered sugar. Color, if desired, with a few drops Yellow Coloring. Orange Icing made same, adding also teaspoon lemon juice. Orange Icin^. — Mix a half pound powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.